PeaNot sauce

Yes, PeaNot sauce! What is PeaNot sauce I hear you asked? Well it is PeaNut sauce recipe but without the nuts.

NoNut Sauce

A few summer ago I went to visit a very good friend of ours in Denmark. She loves my peanut sauce but has not been able to have any at home as her daughter is allergic to peanuts. Since then I have notice more and more people who are allergic to peanuts too. So I thought I would make peanut sauce without peanuts. And so PeaNot sauce was born.

I have replace peanuts with red lentils and it works so well with the flavor of the curry paste and coconut milk. It is very much like a dhal. I also use Panang curry paste for this recipe as I think it works better. Like peanut sauce this PeaNot sauce is delicious with anything and everything and if you are using vegetarian curry paste then it is also suitable for vegetarian. If you still prefer peanut sauce check out my Chips and Peanut sauce recipe.

Enjoy.

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Note: English is not my first language. Please excuse any spelling or grammatical error.

Firstly fry the chopped onion in a small amount of oil till soft but not brown. Then add in curry paste and gently fry the curry paste till soft and fragrant.

Now add in a bit of coconut milk at a time (using the thicker part first) Once you have add in all the coconut milk add the vegetable stock, palm sugar and a pinch of salt. Simmer and taste that it is to your liking, adjust as require.

Once you are happy with the flavour add in the red lentil and bring to the boil then simmer for 15 to 20 minutes.
Served with satay, pour over chips or just simply with crusty bread.

Recipe Notes

The PeaNot sauce will keep in the fridge for 1 week in airtight container, and in the freezer for 3 months.